Place chicken in a large soup pot. Add cold water and bring close to boiling point. Skim froth from top before soup actually boils. Add remaining ingredients. Cover and simmer for 2½ hours. Remove from heat. When cool, refrigerate and remove the fat.
1 medium onion, diced
1 clove of garlic, minced
2 tablespoons of oil
2½ cups of cooked chicken, beef, or liver, diced or ground
⅛ teaspoon pepper
pinch of cinnamon
3–4 tablespoons water
½ teaspoon salt
pinch of white pepper
2 tablespoons oil
2 cups flour, sifted
Filling: In a large skillet, sauté onion and garlic in oil over medium heat until tender. Add meat and seasonings and cook for 10 minutes while stirring.
Dough: Beat eggs, adding water, salt, pepper and oil. Stir in flour. Mix until smooth. Add a little flour if too sticky. Knead for 5 minutes. Cover and let rest for at least 20 minutes. Divide into 3 parts. Roll out each part into a rectangle ⅛ inch thick. Cut into 3-inch squares or circles and place a teaspoonful of filling in center. Fold diagonally to make a triangle. Wet edges with cold water or egg white and pinch to seal. Drop gently into a large pot of boiling salted water or soup and simmer for 15–20 minutes. Serve in soup or as a side dish.
Yields 30 kreplach.
- For Soup
- 1 (4-pound) chicken, cut into eighths or quarters
- 3 quarts cold water
- 4 medium onions, cut into chuncks
- 2 stalks celery, cut into large pieces
- 1 parsley root, cut in half
- 1 parsnip, cut into thirds
- 1-2 medium zucchini, cut into thirds
- Pinch of white pepper
- Salt, to taste
- 2 sprigs fresh parsley and 2 sprigs fresh dill, wrapped in an herb bag